OK – hear me out. I know the idea of cinnamon whipped cream on fruits might seem weird to some of you. But it’s actually AMAZING. This cream isn’t super sweet and it perfectly compliments the flavor of berries. My favorite fruit to eat it with is strawberries.
This recipe is inspired by a cinnamon whipped cream my fiance ate at his cousins house many years ago. His aunt served it with pumpkin bread but my fiance’s mom serves it with fruits! It works with all kinds of foods.
It’s honestly the simplest recipe but it is sure to be a hit with everyone.
It only needs 4 ingredients!
A word of advice, just because it’s easy doesn’t mean there’s not a chance it can go wrong. I say that because it happened to me. I can’t tell you the number of times I’ve made this recipe, hardly paying attention, and it’s gone perfectly.
However, the day I made this recipe for photos, it went horribly wrong. I somehow managed to curdle my whipped cream!
So here’s what NOT to do: Don’t turn your cream on the fastest speed and walk away, because you’ll overwhip it and your cream will look like this:
EW – pretty sure nobody wants that
So overall, your best best is to premeasure everything and put it in the bowl before you begin whipping.
You should begin on a low setting first before you speed it up. I wouldn’t recommend whipping at a speed higher than medium.
You shouldn’t push your cream past this point. I call it a ribbony texture.
This cream is great on banana bread or pumpkin bread, or with an assortment of berries. But it’s also AMAZING scooped onto black coffee!
Cinnamon, sugar, cream, black coffee… SIGN ME UP
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Cinnamon Whipped Cream
Equipment
- Stand Mixer or hand mixer
Ingredients
- 2 Cups Heavy Cream
- 4 Tbsp White Sugar
- 2 tsp Ground Cinnamon
- ½ tsp Vanilla Extract
Instructions
- In a large bowl or the bowl of a stand mixer (with the whisk attachment) pour in the heavy cream, white sugar, ground cinnamon, and vanilla extract.
- Mix/Whisk on lowest speed for about a minute.
- Increase to medium speed and allow the whipped cream to begin to form.
- Mix until the whipped cream begins to form a ribbony texture (refer to photos). Don't go past this stage or your cream will curdle!
- Enjoy!
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